Sour Cream Chicken

This one was on the same page of the Jan/Feb 2010 issue of Simple and Delicious as the Mexican spoon bread. Hubby immediately wanted to try it. I used 4 skinless chicken thighs instead of the cut up broiler/fryer, mainly because that’s what I had on hand. According to S and D, this makes 4 servings at 365 calories and 15 grams of fat, but I am inclined to think that what I made was less, as half the breadcrumbs went in the garbage and so did half the sour cream mixture. The end results was unique and tangy, though a bit more Worchestershire sauce than I prefer. Definitely something different.

Ingredients:

1 cup reduced fat sour cream

2 tbsp minced chives

2 tbsp lemon juice

2 tsp celery salt

2 tsp paprika

2 tsp Worchestershire sauce

1 small clove of garlic, minced

1 1/4 cups seasoned breadcrumbs

2-3 pounds chicken

2 tablespoons reduced fat butter, melted

Directions:

In a shallow bowl, combine the first seven ingredients.

Put breadcrumbs in a separate shallow bowl.

Coat chicken with sour cream mixture, then coat with breadcrumbs.

Arrange chicken on a rack in a foil lined baking pan. (I neglected to notice this instruction and cooked mine on a cookie sheet coated with cooking spray.

Bake, uncovered at 350 degrees for 30 minutes.

Drizzle with butter.

Bake for an additional 15-20 minutes longer or until juices run clear.